* 3/4 cup uncooked quinoa
* 1 1/2 cups water
* 1 cup diced carrot
* 1/2 cup chopped red bell pepper
* 1/4 cup minced cilantro (or substitute parsley)
* 2 sliced green onions (include green tops)
* 1 lemon, juiced
* 1 lime, juiced
* 1 Tbsp soy sauce
* 2 garlic cloves, minced or pressed
* 1 tsp chili sauce
* pinch of cayenne and red pepper flakes (optional)
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1. Put quinoa in large deep skillet or saucepan over medium heat and toast, shaking, just until several grains pop.
2. Pour in the water and bring it to a boil; turn down heat to low, cover pan, and simmer for 12 to 15 minutes or until the water is all absorbed.
3. Remove pan from the burner and let quinoa sit, covered, for about 5 to 10 minutes. Fluff with a fork and leave cover off to cool.
4. When ready to toss salad together, put cut up carrots, red bell pepper, cilantro, and onions in a large bowl.
5.Add quinoa and gently lift and toss to combine - do not stir.
6. In separate bowl, whisk together the remaining ingredients and pour this dressing over the quinoa salad and toss again, gently, to make sure everything is coated.
7. Chill for 30 minutes to an hour before serving.
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Don't let this little seed fool you! Quinoa packs a punch when it comes to nutrition. Quinoa possesses all the essential proteins you need to stay healthy, so you can actually substitute quinoa for meat in a vegetarian diet. Quinoa is also a food that's rich in fiber, vitamins, and minerals. I only recently discovered quinoa but it has quickly become a staple in my cooking.
This particular salad is a favorite because it's colorful, crunchy, and delicious. If cilantro is not a favorite of yours, just use parsley instead.
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